— We recommend a product called DIDI 7. It can be purchased at any Ace Hardware
store. We make two clear flavors of Wyler's® Totally Tropical™ and Watermelon
Wipeout™ that have no dyes and will not stain if accidentally spilled.

— We recommend a product called DIDI 7. It can be purchased at any Ace Hardware
store.

WYLER'S LIGHT

What makes Wyler's Light taste so refreshing?

— Our choice of select ingredients, highest quality control, and the Wyler's
name are the secrets behind the truly refreshing taste of Wyler's Light. You can
taste it in every sip.

How should Wyler's Light be stored after it has been prepared?

— Because Wyler's Light is best enjoyed when chilled, we suggest storing it
in your refrigerator once you prepare it. We also recommend that it is best used
within 5 days after preparation.

How easy are the Wyler's Light envelopes to travel with?

— We know how busy your day can be. That is why Wyler's Light comes in packets
instead of tubs. Just use what you want, fold the packet over tightly and store
for future use. Wyler's Light packets go where you want to go. There's no worry
about the packet bulking up or puncturing open in your purse or travel bag. And,
our packets are sturdy enough to withstand normal travel.

Can I make one glass of Wyler's Light instead of an entire pitcher?

— Certainly! We know there are times that you would rather prepare just one
glass instead of an entire pitcher, although each flavor has a different net weight
so the amount added will have to be adjusted to taste. Try adding 1/2 teaspoon per
8 ouces of cold water to start and stir well to dissolve. If the flavor seems weak,
add more in small increments until you reach your desired taste. Add ice to chill
and enjoy. Or, pick up Wyler's Light Singles to Go! Each packet is designed for
a 16.9 oz. water bottle and the directions are on the box as well as each packet.

Can I use Wyler's Light mixes to make anything else?

— Absolutely! Your delightfully refreshing flavors of Wyler's Light can be
used to make a variety of other beverages, delicious snacks, and even desserts!
Click here and go to the recipe page for some great ideas.

What is the shelf life?

— See best by date on package

How should I store my Wyler's Light canister after I have opened it?

— Once opened, you can store the unopened packets in your pantry or cabinet.
Store in a cool dry place to ensure optimum product quality.

If I can't find a particular flavor of Wyler's Light in my area, can I order it?

— Absolutely! If you cannot find Wyler's Light or a particular flavor of Wyler's
Light in your area, please ask your store manager to stock it. You can also purchase
Wyler's Light online by clicking here ––> BUY ONLINE or by
phone at 1-888-281-6400.

Is Wyler's Light certified as Kosher?

— Yes, all Wyler's Light products have been certified kosher by the Orthodox
Union and carry the symbol.

Is Wyler's Light gluten–free?

— Yes, all Wyler's Light products are wheat gluten–free.

Where can I get more information about the National Ovarian Cancer Coalition?

— You can get more information about the National Ovarian Cancer Coalition
(NOCC) by visiting www.ovarian.org or via e-mail NOCC@ovarian.org
or by calling 1-888-OVARIAN.

MONDO

What is the shelf life?

— See best by date on package

MY*T*FINE

What are some of the reasons My*T*Fine Pudding may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When pudding is not cooked properly. It should be cooked over medium heat
and stirred steadily until it starts to boil.

What are some of the reasons My*T*Fine Pie Filling may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When the pudding is allowed to cool and set before pouring into a pie shell.
Once the set is broken, it will not reset firmly enough for a pie.

— When the pie filling is not brought to a full boil. For best results, pie
filling should be stirred steadily until it comes to a full boil with bubbles breaking
all over the surface. The mixture will be thin but will thicken as it cools.

— Stir well and let cool at room temperature for about 20 minutes, during
that time, stirring two additional times to distribute the tapioca granules.

What are some of the reasons My*T*Fine Lemon Pie Filling may fail to thicken?

— When pudding is not cooked properly. It should be cooked over medium heat,
stirring steadily until it comes to a complete boil with bubbles breaking all over
the surface. This process should take approximately six minutes. It should be allowed
to cool for five minutes before pouring into a baked pie shell and then chilled
until firm.

— When the meringue is not sealed to the edges of the pie shell, the pudding
will not set properly. The meringue acts as an insulator, preventing the pudding
from becoming liquid.

— When the pie is cut too soon. Do not cut the pie for at least four hours
after removing it from the oven. Refrigerating the pie after cooling is recommended.

Does My*T*Fine contain gluten?

— These Jel Sert products do not contain wheat gluten.

What is the shelf life?

— See best by date on package

General Information

When the pie filling is tasted during the preparation process, and the tasting spoon
is returned to the mixture, the pie filling will not set properly. A very small
amount of saliva will digest the starch over a period of time and break the setting
process.

ROYAL PUDDING

What are some reasons Royal® Pudding may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When pudding is not cooked properly. It should be cooked over medium heat
and stirred steadily until it starts to boil.

What are some reasons Royal® Pie Filling may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When the pudding is allowed to cool and set before pouring into a pie shell.
Once the set is broken, it will not reset firmly enough for a pie.

— When the pie filling is not brought to a full boil. For best results, pie
filling should be stirred steadily until it comes to a full boil with bubbles breaking
all over the surface. It should then be immediately poured into a cooled baked pie
shell, cool for 10 minutes. Refrigerate at least 4 hours or until set (3 hours for
1 package pie). If using 2 (4–serving size) packages of pudding mix use 3
cups milk.

What are some reasons Royal® Instant Pudding & Pie Filling may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— If Instant Pudding is allowed to remain in the mixing bowl before pouring
into a pie shell, the set will not be firm enough for a pie.

— For best results, Instant Pudding mix should be combined with two cups of
fresh cold milk beaten for one minute (for a pie) and two minutes (for pudding)
at low speed and then poured immediately into dessert dishes or a pie shell.

— Refrigerate at least 3 hours or until set (1 hour for 1 package pie). If
using 2 packages (4–serving size) of pudding mix, use 3 cups cold milk.

What are some reasons Royal® Flan may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When flan is allowed to cool in the pan before it is transferred to dessert
dishes. This will break the set. For best results flan should be cooked until it
comes to a full bubbling boil, and then immediately poured into dessert dishes.
The mixture will be thin, but will set when allowed to cool undisturbed. Do not
stir the flan as it sets.

— Flan will not set properly when a whole egg is added to the mix.

What are some reasons Royal® Tapioca Pudding may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When pudding is not cooked properly. It should be cooked over medium heat,
stirring steadily until it comes to a complete boil with bubbles breaking all over
the surface. The mixture will be thin but will thicken as it cools.

— Pudding should cool slightly, then refrigerate at least ½ hour. For
firmer set, refrigerate for 1 hour. Stir before serving to distribute the tapioca
granules.

What are some reasons Royal® Key Lime Pie or Lemon Pie Filling may fail to thicken?

— When milk substitutes are used. The calcium in milk is essential for the
setting process.

— When the cooking period is too long or short, the filling will be soft and
thin. For best results the pudding should be cooked on medium high heat stirring
until the mixture comes to a full boil with bubbles breaking all over the surface.
Pour into a cooled baking pastry crust (not recommended for crumb crusts). Top with
meringue, if desired.

— When the meringue is not sealed to the edges of the pie shell, the pudding
will not set properly. The meringue acts as an insulator, preventing the pudding
from becoming liquid.

— When the pie is cut too soon. Do not cut the pie for at lest four hours
after removing it from the oven. Refrigerate the pie after cooling is recommended.

What is the shelf life?

— See best by date on package

Can I freeze Pudding?

— No

How long after preparation will pudding stay fresh?

— Our pudding and gelatin products are created to be enjoyed immediately after
chilling or the next day.

How can I order foodservice size puddings, etc.?

— Contact our foodservice distributor, Clabber Girl at 812-232-9446.

Does Royal Pudding or Flan contain gluten?

— These jel sert products do not contain wheat gluten.

ROYAL GELATIN

How do I prepare Royal® gelatin?

1. Dissolve Gelatin
For firmly set desserts and salads, the gelatin must be thoroughly dissolved. It
is important that, after pouring the boiling water on the gelatin, you stir until
the gelatin is completely dissolved before adding the cold water. This will take
about 1–2 minutes.

2. Measure Liquid Carefully
For a firm set, we recommend using no more than the specified amount of liquid for
each package used. Any fruit that is to be added to the gelatin should be thoroughly
drained. The juice may be used as part of the liquid. If other liquid ingredients,
such as a spoonful of vinegar or lemon juice, are to be added, the amount of liquid
called for on the package should be decreased by that same amount.

What fruits can I add to Royal® gelatin?

— Fresh or frozen pineapple, figs, kiwi, papaya or mangoes cannot be added
to gelatin. These fruits contain an enzyme that digest proteins and prevents gelatin
from jelling properly. However, blanched or canned versions of these fruits can
be used because the heat has killed this enzyme.

How much fruit or vegetables can I add to Royal® gelatin?

— Up to 1 ½ cups of a vegetable or fruit mixture can be added to one
(2.75–ounce) package of gelatin and still produce a firm set. If the mixture
is to be molded, we recommend reducing the cold water by ¼ cup for each 3–ounce
package to achieve a firmer set.

When should I add fruit or vegetables to Royal® gelatin?

— Fruits or vegetables should be added when the gelatin is slightly thickened,
to an egg white consistency, so they do not end up on the top or bottom of the gelatin.

Can I add frozen fruit to Royal® gelatin?

— Fruits or vegetables should be added when the gelatin is slightly thickened,
to an egg white consistency, so they do not end up on the top or bottom of the gelatin.

How do I freeze Royal® gelatin?

— If you place gelatin in the freezer to hasten the jelling process, constant
attention is required in order that the gelatin may be removed when it is still
in syrupy, thickened state. If left in the freezer for even a few minutes
past this stage, the gelatin will start to crystallize and the finished product
will be unsatisfactory.

How do I layer Royal® gelatin?

— Chill each layer until almost firm before adding the next. If the first
layer is too firm, additional layers may slip apart when unmolded. Gelatin mixtures
should be slightly thickened before layering in mold.

What is the quick set method to preparing Royal® gelatin?

— Add 6 ice cubes in place of cold water, stir until melted. Then refrigerate
to gel.

How do I make whipped Royal® gelatin?

— Chill the dissolved gelatin until thick, but not set. The gelatin will be
syrupy, but will not flow when it is the right consistency for whipping. Use a hand
mixer for mixing the gelatin until it is frothy and thick, similar to the thickness
of whipped cream. To shorten the whipping time, or on a warm, humid day, set the
bowl of gelatin in a pan of cracked ice while whipping.

How do I add milk to Royal® gelatin?

— Curdling will occur if the gelatin has not been sufficiently cooled before
adding the milk. Also, if milk has a high acidity and is not strictly fresh the
curdling will be more pronounced.

How do I use a mold for the Royal® gelatin?

— If tall molds are used, it is suggested that the liquid be decreased (¼
cup for each 2 cups) and the mold be allowed to set for at least 12 hours.

How do I unmold the Royal® gelatin?

— Allow gelatin to set for several hours or overnight until completely firm.
The top should not feel sticky and the gelatin should not sag toward the side of
the mold when the mold is tilted. Use the tip of a sharp knife that has been dipped
in warm water to loosen the gelatin from the edge of the mold. Dip the mold in warm
water just to the rim for ten seconds. Gently shake to loosen the gelatin. Moisten
the top of the gelatin and place a chilled serving plate on top of the mold, then
invert the mold and plate, shaking gently. Carefully remove the mold-if the gelatin
does not release readily, repeat the procedure.

How do I store Royal® gelatin in the refrigerator?

— Gelatin can keep without loss of flavor for several days with proper refrigeration.
It should be covered to prevent the surface from drying out.

What is the shelf life?

— See best by date on package

How long after preparation will gelatin stay fresh?

— Our pudding and gelatin products are created to be enjoyed immediately after
chilling or the next day.

How can I order foodservice size gelatins, etc.?

— Contact our foodservice distributor, Clabber Girl at 812-232-9446.

Does Royal® gelatins or flan contain gluten?

— These Jel Sert products do not contain wheat
gluten.

How is the gelatin considered Kosher if it's derived from Pork?

— Royal gelatin dessert products manufactured and distributed by The Jel Sert
Company are certified Kosher by Rabbi Sheldon D. Goldsmith and carry the letter
K as an indication of the certification.